| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | c | Freshly made strong black coffee |
| 6 | Egg yolks; lightly beaten | |
| 3/4 | c | Sugar |
| 4 | tb | Unflavored powdered gelatin |
| 1/2 | c | Cold water |
| 3 | c | Heavy cream |
| 1/4 | c | Tia Maria or other coffee flavored liquor |
| 3 | c | Freshly made strong black coffee |
| 1 1/2 | c | Sugar |
| 2 | tb | Arrowroot or cornstarch |
| 1/4 | c | Cold water |
INSTRUCTIONS
TIA MARIA SAUCE Make a soft custard by beating the egg yolks with the first sugar and then the coffee. Soften the gelatin in the cold water and add it to the custard. Stir, and refrigerate until mixture begins to set. Whip the cream and fold it into the custard. Pour mixture into a 2 quart melon-shaped mold and chill. To make the sauce, heat the coffee with the sugar. Stir the arrowroot or cornstarch into the cold water to dissolve it, add the combination to the coffee mixture. Simmer and stir until thickened. Add the Tia Maris and chill. Unmold the moousse and pour the Tia Maris sauce over it before serving. From: The Good Cook Classic Desserts. Posted to MM-Recipes Digest by Alice Poe <[email protected]> on May 03, 1998
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